| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Beef, Mexican | 6 | Servings |
INGREDIENTS
| 1 | 15 oz can hunt's ready | |
| Tomato sauces chunky salsa | ||
| 1 | 14 oz can diced tomatoes | |
| With garlic | ||
| 3/4 | c | Quick-cooking brown rice |
| 1/2 | c | Water |
| 1/2 | t | Sugar |
| 1/8 | t | Pepper |
| 1 | 15 oz can black beans or red | |
| Kidney beans, rinsed and | ||
| Drained | ||
| 1/2 | lb | Thinly sliced cooked beef |
| cut into strips | ||
| 12 | Flour tortillas | |
| Sour cream, optional | ||
| Sliced green onions, optiona |
INSTRUCTIONS
Recipe by: Hunt's Preparation Time: 0:30 Reserve 1/2 cup salsa. In skillet, combine remaining salsa, undrained tomatoes with garlic, uncooked rice, water, sugar, and pepper. Bring to boiling; reduce heat. Simmer, covered, 12 to 14 minutes or until rice is tender. Stir beans and beef into rice mixture. Simmer, uncovered, 5 minut or until slightly thickened. Mean while, wrap tortillas in foil. Heat in 350 oven for 10 minutes. Spoon rice mixture onto warm tortillas; roll up. Spoon reserved salsa over tortillas.
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Nutrition (calculated from recipe ingredients)
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Calories: 407
Calories From Fat: 190
Total Fat: 21.4g
Cholesterol: 46.5mg
Sodium: 649.4mg
Potassium: 564.1mg
Carbohydrates: 39.4g
Fiber: 6.6g
Sugar: 5.8g
Protein: 15.5g